A year ago I wondered if it was worth it to make traditional croissants. At the end of my baking project I concluded, “Will I be making this recipe again? Probably, but not in the near future. This isn’t something you whip up for a quick weekend breakfast.”
I haven’t made croissants since.
When I travelled to King Arthur Flour in June, one of the recipes we baked was a quick puff pastry. It has all of the flavor (and butter) of a traditional puff pastry, but without the hours of folding, rolling and chilling the dough.
We made cookies with the dough, but I figured now would be the perfect time to use the quick puff pastry to make croissants. I wondered how their taste and texture would be, and how easy the process would be.
Unlike traditional croissants, you can use the blitz puff pastry to whip up a quick weekend breakfast. My croissants were out of the oven 2 hours after I started prepping the recipe.
How did they compare taste-wise? These are very tender croissants that practically melt in your mouth. They didn’t rise quite as high as the traditional croissants, but they unquestionably had the same flakey layers.
There’s still something appealing about making “real” croissants, but this recipe is a pretty impressive replacement. It delivers 90 percent of the flavor and texture of traditional croissants with less than 50 percent of the work required.
- 1 1/2 cups (6 ounces) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup (8 ounces) unsalted butter, chilled and cut into cubes
- 1/2 cup (4 ounces) sour cream
Step 2. Turn the dough onto a clean surface. The dough won’t have held together at all, yet. Knead gently until the flour is absorbed into the sour cream and everything sticks together. Don’t worry, it will happen.
Step 4. Fold the dough into thirds, then rotate it 90 degrees and roll it out again into the same 8×10 rectangle. Fold it in thirds again, then wrap in plastic wrap and chill in the fridge for 30 minutes.
Step 5. Dust the rolling area with flour again. We’re going to be rolling the dough out into a 12×18-inch rectangle. I always measure my rectangle and draw it out in flour so I know what dimensions to shoot for when I’m rolling out the dough. Use plenty of flour during the rolling process to ensure the dough doesn’t stick.
Step 7. Cut the trimmed dough into six 4×9-inch rectangles. Slice each of those rectangles into half, diagonally. These will be your croissants. Cut a notch at the base of each triangle to help the shaping process. Roll up each croissant, making sure to tuck the tip of the croissant underneath. Shape each bit of rolled dough into a crescent.
Remove the croissants from the fridge and bake for 15 minutes at 425 degrees F. Lower the temperature to 350 degrees F and bake for another 10-15 minutes, until the croissants are well-browned. Serve either warmed or at room temperature.